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Ileal digestibility of amino acids in feed ingredients for broilers

Published online by Cambridge University Press:  18 September 2007

A. Lemme ,
V. Ravindran  and
W.L. Bryden
A. Lemme*
Affiliation:
Feed Additives, Degussa AG, Rodenbacher Chaussee 4, 63457 Hanau, Germany
V. Ravindran
Affiliation:
Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand
W.L. Bryden
Affiliation:
School of Animal Studies, University of Queensland, Gatton QLD 4343, Australia
*
*Corresponding author: e-mail: andreas.lemme@degussa.com
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Abstract

To more precisely formulate feed and predict animal performance, it is important to base both the recommendations and feed formulations on digestible rather than total amino acid contents. Most published data on the digestibility of amino acids in feed ingredients for poultry are based on excreta digestibility. Ileal digestibility is an alternative and preferred approach to estimate amino acid availability in feed ingredients. Both methodologies are described and assessed. In addition, the differences between apparent and standardised (in which corrections are made for basal endogenous losses) digestible amino acid systems are discussed. The concept of a standardised digestibility system as a mean of overcoming the limitations of apparent digestibility estimates is proposed. In this context, different methodologies for the determination of basal endogenous amino acid losses are discussed. Although each methodology suffers from some limitations and published data on endogenous losses at the ileal level in growing poultry are limited, averaged data from repeated experiments using the ‘enzymatically hydrolysed casein’ method are considered as the best measure of basal losses. Standardised ileal amino acid digestibility values of 17 feed ingredients commonly used in broiler nutrition are presented including grains (barley, corn, sorghum, triticale, wheat), grain by-products (wheat middlings, rice pollard), plant protein sources (soybean meal, canola meal, corn gluten meal, cottonseed meal, lupins, peas/beans, sunflower meal), and animal by-products (feather meal, fish meal, meat and bone meal). This comprehensive set of the ileal amino acid digestibility of feed ingredients in broiler nutrition may serve as a basis for the establishment of the system in broiler feeding and for further research.

Keywords

broilersamino acidsileal digestibilitybasal endogenous lossesfeed ingredients
Type
Reviews
Information
World's Poultry Science Journal , Volume 60 , Issue 4 , December 2004 , pp. 423 - 438
Copyright
Copyright © Cambridge University Press 2004

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